Cauliflower alla Vodka – Healthy Low-Carb Italian Recipe

If you're craving creamy pasta but watching your carbs, Cauliflower alla Vodka is the perfect compromise. This low-carb, gluten-free twist on a traditional Italian favorite delivers all the flavor and comfort without the heaviness of pasta. Instead of penne or rigatoni, the star of this dish is fresh cauliflower—tossed in a silky, tomato-rich vodka sauce.

Whether you're following a low-carb or vegetarian lifestyle—or simply want to enjoy a cozy meal with more vegetables—this recipe is an easy, wholesome solution that doesn’t sacrifice indulgence.

Inspired by the iconic vodka pasta dish, Cauliflower alla Vodka substitutes traditional pasta with bite-sized cauliflower florets. The sauce itself remains rich and vibrant—made with tomato paste, shallots, garlic, a touch of red pepper flakes, vodka, and cream. The result? A creamy, savory dish that’s satisfying without being overly heavy.

By using cauliflower, you're not only cutting back on refined carbs but also getting a healthy dose of vitamins and fiber. It’s a complete win.

Low-carb : Replaces traditional pasta, making it a good fit for keto and low-carb plans.

Gluten-free : Naturally gluten-free—no specialty products required.

Nutrient-rich : Cauliflower is packed with vitamin C, potassium, and fiber.

Satisfying : Thanks to the creamy sauce and savory flavor, you won’t feel like you’re missing out.

Start by heating olive oil in a large skillet over medium heat. Add finely chopped shallots and minced garlic, and sauté until soft and fragrant, about 2 to 3 minutes.

Add tomato paste and red pepper flakes to the skillet. Stir constantly and cook for 2–3 minutes to caramelize the paste—it deepens the flavor and brings out a natural sweetness.

Pour in the vodka, scraping the bottom of the pan to deglaze. Let the alcohol cook off and the liquid reduce slightly for 1–2 minutes.

Toss in the cauliflower florets and stir well to coat them in the sauce. Lower the heat to medium-low, cover the skillet, and cook for about 8–10 minutes, or until the cauliflower is tender but not mushy.

Stir in the cream and grated Parmesan cheese. Let the sauce thicken, stirring occasionally. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of water or more cream.

Top with fresh basil or additional Parmesan just before serving. Serve warm and enjoy immediately.

This recipe is incredibly versatile and pairs well with a variety of dishes. Here are some ideas:

1. Green salad with lemon vinaigrette
2. Garlic-roasted mushrooms or asparagus
3. A slice of toasted low-carb or gluten-free bread
4. Grilled tofu or roasted chicken for extra protein
5. A glass of crisp white wine or sparkling water with lemon

You can easily make this dish ahead or enjoy it as leftovers.

1. Refrigerate : Store in an airtight container for up to 3 days.

2. Reheat : Warm gently on the stove over medium heat. Add a splash of cream or broth to loosen the sauce if needed.

3. Freezing : This dish isn’t ideal for freezing due to the cream-based sauce, which may separate when thawed.

1. Calories: 290
2. Protein: 8g
3. Fat: 21g
4. Carbohydrates: 15g
5. Fiber: 5g
6. Sugar: 5g
7. Sodium: 350mg

1. Use fresh cauliflower – Frozen florets tend to get mushy in the sauce.

2. Don't skip caramelizing the tomato paste – It’s the secret to a deeper flavor.

3. Adjust spice levels – Like more heat? Add extra red pepper flakes. Want it milder? Use less.

4. Keep it plant-based – Use coconut milk or oat cream and nutritional yeast instead of dairy.

This dish is flexible and easy to adapt:

1. Vegan : Use dairy-free cream and cheese alternatives.

2. Vodka-Free : Replace vodka with veggie broth and a splash of lemon juice for acidity.

3. Protein Boost : Add cooked lentils, white beans, or grilled chicken.

4. Pasta Hybrid : Serve over zucchini noodles, hearts of palm pasta, or mix in a bit of cooked whole grain pasta for a hybrid bowl.

Can I make this recipe without vodka?
Yes. If you'd prefer not to use alcohol, you can substitute the vodka with vegetable broth and a splash of lemon juice to retain some of the acidity.

Is Cauliflower alla Vodka keto-friendly?
It can be! With only 15g of net carbs per serving, it's a solid option for those following a keto or low-carb lifestyle. To lower carbs further, reduce the amount of tomato paste slightly.

What can I use instead of heavy cream?
You can swap heavy cream with full-fat coconut milk, oat cream, or cashew cream. These options work well for dairy-free or vegan versions of the dish.

How do I prevent the cauliflower from getting mushy?
Make sure you’re using fresh cauliflower, not frozen. Cook it just until fork-tender—8–10 minutes. Avoid overcooking, especially after adding cream.

Can I make this dish ahead of time?
Yes. You can prepare the full dish and store it in the fridge for up to 3 days. For best texture and flavor, reheat on the stovetop and stir in a splash of cream or broth before serving.

Is this recipe kid-friendly?
Absolutely. It has a creamy, cheesy flavor profile that most kids love. You can reduce the red pepper flakes to make it milder for young palates.

Can I serve this over pasta or rice?
Yes! While it’s delicious on its own, it also pairs well with zucchini noodles, chickpea pasta, brown rice, or even mashed cauliflower for an extra-cozy bowl.

Cauliflower alla Vodka proves that you don’t need pasta to enjoy a rich, comforting Italian-inspired dinner. With its bold sauce, tender vegetables, and balanced nutrition, it’s a recipe that’s easy to fall in love with—whether you’re eating low-carb, gluten-free, vegetarian, or just want something satisfying and smart.

Ready to try it for yourself? Grab a skillet and your best cauliflower florets—and don’t forget to check out the kitchen essentials at Verdant Craft to make meal prep even easier.